Creamy, Baked Butternut Squash

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2 medium sized butternut squash, halved lengthwise and seeds removed

1/2 teaspoon dried Italian seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup plain non-fat Greek yogurt

1/2 cup part skim mozzarella cheese

1/4 cup panko breadcrumbs

2 tablespoons olive oil

No Salt Seasoning and Pepper, to taste

Preheat oven to 450 degrees F.

Place the halved butternut squash cut side down on a large, greased baking sheet. Cover with foil. Bake the squash for 40-50 minutes or until a fork inserted into the flesh comes out easily.

Reduce oven to 425 degrees F. Let the squash cool slightly. Scoop the flesh out of the squash skins being careful not to tear the skins and that they keep their shape.

Discard one of the four squash skins. In a large bowl, mash together the squash flesh, Italian seasoning, onion powder, garlic powder, Greek yogurt, mozzarella cheese, no salt seasoning and pepper. Mix well; spoon the squash mixture back into the 3 skins. Place back on the same baking sheet skin side down.

Divide the panko breadcrumbs evenly over the top of each squash. Drizzle each one with the olive oil. Bake an additional 10-15 minutes or until the mixture is heated through and the cheese has melted. Serve immediately.